Chicken And Potato Soup With Dill Recipes

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DILL CHICKEN SOUP



Dill Chicken Soup image

I could eat soup for every meal of the day, all year long. I particularly like dill and spinach-they add a brightness to this light and healthy soup. -Robin Haas, Jamaica Plain, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

1 tablespoon canola oil
2 medium carrots, chopped
1 small onion, coarsely chopped
2 garlic cloves, minced
1/2 cup uncooked whole wheat orzo pasta
1-1/2 cups coarsely shredded rotisserie chicken
6 cups reduced-sodium chicken broth
1-1/2 cups frozen peas (about 6 ounces)
8 ounces fresh baby spinach (about 10 cups)
2 tablespoons chopped fresh dill or 1 tablespoon dill weed
2 tablespoons lemon juice
Coarsely ground pepper, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes., Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

Nutrition Facts : Calories 198 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 681mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

CREAMY CHICKEN POTATO SOUP



Creamy Chicken Potato Soup image

Any time I serve this thick comforting soup, I'm asking for the recipe. Because it is loaded with chunks of potatoes and chicken, no one suspects that it's low in fat. -Carla Reid of Charlottetown, Prince Edward Island

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 medium onion, chopped
2 tablespoons butter
3 cups reduced-sodium chicken broth
1 pound potatoes, (about 2 medium), cut into 1/2-inch cubes
1-1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

Nutrition Facts : Calories 232 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 646mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CHICKEN AND POTATO SOUP WITH DILL.



Chicken and Potato Soup with Dill. image

A hearty chicken potato soup with dill is so perfect for winter days!

Provided by Kelly Roenicke

Categories     Soup

Time 50m

Number Of Ingredients 13

1 Tablespoon olive oil
1 onion (chopped)
1 cup frozen carrot coins
3 chicken breasts (cut into small pieces)
5 medium Yukon Gold potatoes (peeled and diced)
32 ounces reduced sodium chicken broth
1 cup water
2 1/2 teaspoons chicken seasoning
1/4 teaspoon pepper
2 teaspoons dried dill
1 1/2 Tablespoons cornstarch (or arrowroot powder)
3 Tablespoons non-dairy milk
fresh dill for garnish if desired

Steps:

  • Heat the onion and the carrots in the olive oil in a large pot over medium heat for about five minutes.
  • Add the chicken breast, potatoes, chicken seasoning, water, and broth. Bring to a boil, then reduce heat to a simmer.
  • Cook until chicken is cooked through and potatoes are tender, about 30 minutes. Use a spoon to remove any foam that rises to the top.
  • In a small cup, whisk together the cornstarch and non-dairy milk. Drizzle the mixture slowly into the pot, stirring constantly until the broth thickens.
  • Add the dried dill and pepper, stir.
  • Let cook for a few more minutes so the flavors combine.
  • Serve immediately.

Nutrition Facts : Calories 340 kcal, Carbohydrate 30 g, Protein 37 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 87 mg, Sodium 255 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

CHICKEN POTATO SOUP



Chicken Potato Soup image

Just like chicken noodle soup, but with potatoes instead of noodles!

Provided by Delittrell

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 12

2 skinless, boneless chicken breasts, diced
1 pinch seasoned salt, or to taste
ground black pepper to taste
2 tablespoons vegetable oil
½ onion, chopped
½ teaspoon minced garlic
4 cups chicken broth
2 cups water
2 stalks celery, chopped
2 carrots, chopped
2 large russet potatoes, quartered and thinly sliced
1 pinch cayenne pepper, or to taste

Steps:

  • Season chicken with seasoned salt and pepper.
  • Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.
  • Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.
  • Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.
  • Taste and adjust seasoning with salt, pepper, and cayenne.

Nutrition Facts : Calories 309.3 calories, Carbohydrate 40.5 g, Cholesterol 35.3 mg, Fat 9 g, Fiber 5.9 g, Protein 16.8 g, SaturatedFat 1.3 g, Sodium 1301.7 mg, Sugar 5.9 g

CHICKEN-DILL PICKLE SOUP



Chicken-Dill Pickle Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

6 tablespoons unsalted butter
2 cups 1/2-inch cubes sourdough bread (about 2 slices)
1 leek (white and light green parts only), thinly sliced
7 cloves garlic, minced
2 russet potatoes (about 1 pound), cut into 1/2-inch pieces
4 cups low-sodium chicken broth
1 1/4 cups diced dill pickles (about 3), plus 1 to 2 tablespoons brine
2 cups chopped rotisserie chicken, skin discarded (about 10 ounces)
1/2 cup chopped fresh dill
Kosher salt and freshly ground pepper
Sour cream, for topping

Steps:

  • Preheat the oven to 375˚ F. Microwave 3 tablespoons butter in a microwave-safe bowl until melted, about 1 minute. Toss with the bread cubes on a baking sheet; spread in a single layer. Bake, stirring occasionally, until crisp, 20 to 25 minutes.
  • Meanwhile, melt the remaining 3 tablespoons butter in a large pot over medium-high heat. Add the leek and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and cook until softened, 1 to 2 minutes. Add the potatoes, chicken broth, 1 cup pickles and 2 cups water; cover and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes. Stir in the chicken and cook until heated through, 2 to 3 minutes.
  • Stir the dill and 1 tablespoon pickle brine into the soup; season with salt and pepper. Add more pickle brine to taste. Divide the soup among bowls and top with the croutons, the remaining 1/4 cup pickles and sour cream.

Nutrition Facts : Calories 490, Fat 30 grams, SaturatedFat 15 grams, Cholesterol 84 milligrams, Sodium 947 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Protein 23 grams, Sugar 4 grams

CHUNKY POTATO SOUP WITH DILL



Chunky Potato Soup with Dill image

Provided by Ruth Cousineau

Categories     Soup/Stew     Milk/Cream     Blender     Potato     Vegetable     Quick & Easy     Low Cal     High Fiber     Lunch     Winter     Healthy     Dill     Simmer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large onion, coarsely chopped
1 1/2 pound russet (baking) potatoes, peeled and cut into 1/2-inch pieces
1/2 stick unsalted butter
4 cups water
1 cup whole milk
2 tablespoons chopped dill

Steps:

  • Cook vegetables in butter in a 5- to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes. Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids). Return to pot, then stir in dill and salt and pepper to taste.

LEMONY CHICKEN SOUP WITH FENNEL AND DILL



Lemony Chicken Soup With Fennel and Dill image

Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full advantage of every part of the vegetable: the bulb for aromatics while building the soup, the stems for crunchy texture, and the fronds for a fresh, herblike garnish.

Provided by Alison Roman

Categories     soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 to 3 pounds bone-in, skin-on chicken legs, thighs, drumsticks or a mix
Kosher salt and black pepper
6 tablespoons olive oil
1 large fennel bulb (preferably with the top on)
4 garlic cloves, thinly sliced
1 large yellow onion, coarsely chopped
1 pound small potatoes, sliced about 1/4-inch thick
1 lemon, coarsely chopped (discard the seeds), plus 1 additional lemon for zesting and juicing
4 dried chiles de árbol or 1/2 teaspoon red-pepper flakes (optional)
6 cups chicken or vegetable broth
1 tablespoon fennel seed
1 cup dill, coarsely chopped
2 scallions, thinly sliced
Sour cream, full-fat Greek yogurt or feta (optional)
Sumac (optional)

Steps:

  • Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Working in batches, add chicken, skin-side down, and cook until skin is well browned and fat has started to render, 5 to 8 minutes. Using tongs, flip chicken and continue to cook until well browned, another 3 to 5 minutes. Leaving all the fat and drippings behind, transfer chicken to a rimmed baking sheet, a large plate or a cutting board and let rest.
  • Meanwhile, if you've got the top of the fennel bulb, thinly slice it, fronds and all; set aside.
  • Coarsely chop the white part of the fennel bulb and add to the pot along with the garlic and onion. Season with salt and pepper and cook, stirring occasionally, until the vegetables have softened but not yet browned, 5 to 8 minutes. Add potatoes, chopped lemon and chiles, and stir to coat.
  • Return chicken to the pot and add broth, seasoning with salt and pepper. Bring to a simmer and place the lid on the pot. Reduce heat to medium-low and continue to cook at a strong simmer until chicken is cooked through and nearly falling off the bone, 20 to 25 minutes. Using tongs, remove chicken and let rest until it's cool enough to handle. Pick the meat from the chicken, removing any cartilage, skin and bones. (Alternatively, leave the chicken pieces intact and serve that way.)
  • Return meat to the pot along with the thinly sliced fennel top, if using. Season the soup with salt and pepper, turn the heat to medium-low and continue to gently simmer while you make the toasted fennel seed topping.
  • Heat remaining 4 tablespoons olive oil in a small pot or skillet over medium. Add fennel seed and half of the fresh dill, and swirl until fennel seed is toasted and dill is sizzling and crispy, about 2 minutes.
  • Divide soup among bowls, and spoon fennel seed topping over it, followed by scallions and remaining fresh dill. Add a dollop of yogurt or sour cream (or crumbles of feta) and sprinkle with sumac, if you like. Zest the remaining lemon over the bowls, then cut lemon in half to squeeze juice over them too.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 31 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 1417 milligrams, Sugar 4 grams, TransFat 0 grams

CRISPY SKIN CHICKEN WITH DILL AND GARLIC SAUCE



Crispy Skin Chicken with Dill and Garlic Sauce image

Quickly shallow-frying the chicken halves in shallot oil after they've been roasted locks in their juices and results in beautiful golden brown and crispy skin. Served with garlicky boiled potatoes, then topped with crunchy fried shallots and lots of fresh dill, this dish is perfect to welcome spring.

Provided by Kat Boytsova

Categories     Chicken     Garlic     Pepper     Shallot     Potato     Dill     Fry     Spring     Passover     Entertaining     Easter     Wheat/Gluten-Free     Dairy Free

Yield 8 servings

Number Of Ingredients 10

2 (3 1/2-4-lb.) chickens, backbones removed, halved through the breastbone
1 1/2 tsp. plus 2 Tbsp. kosher salt; plus more
3 heads of garlic, cloves separated, peeled
3 cups vegetable or other neutral oil, divided
3 Tbsp. Aleppo-style pepper
3 large shallots, thinly sliced
2 1/2 lb. new potatoes, halved, quartered if large
1/2 cup coarsely chopped dill
Special Equipment
A deep-fry thermometer

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 325°F. Pat chicken halves dry with paper towels and season generously all over with salt. Arrange, skin side up, on 2 wire racks set inside 2 baking sheets so that you have 2 chicken halves on each rack. Roast chickens, rotating baking sheets top to bottom and front to back halfway through, until just golden and an instant-read thermometer inserted into the thickest part of the breasts registers 150°F, 45-50 minutes.
  • Meanwhile, pulse garlic in a food processor until finely chopped. Heat 1 cup oil in a small saucepan over medium until shimmering. Add garlic and cook, stirring constantly, until softened and slightly darker, about 1 minute. Transfer to a small bowl. Stir in Aleppo-style pepper and 1 1/2 tsp. salt. Set garlic oil aside for serving.
  • Fit a large Dutch oven or other heavy pot with deep-fry thermometer. Heat remaining 2 cups vegetable oil over medium-high until thermometer registers 350°F. Fry shallots, stirring often, until golden brown, about 5 minutes. Using a fine-mesh sieve or spider, transfer shallots to paper towels to drain; season with salt. Remove pot from heat if chicken hasn't finished roasting yet.
  • As soon as chickens are done, remove from oven and lightly dab with paper towels to remove as much moisture from the underside as possible (this will prevent them from spattering too much when you put them in the hot oil). Reheat shallot oil to 350°F if needed. Working with 1 half at a time and maintaining oil temperature between batches, fry chickens, skin side down, until skin is crisp and deeply browned, 6-8 minutes. Transfer to clean wire racks as you go; season lightly with salt.
  • Meanwhile, combine potatoes and 2 Tbsp. salt in another large pot and pour in cold water to cover by 1". Bring to a boil, then reduce heat to medium-low and simmer until potatoes are very tender when pierced with the tip of a paring knife, 10-15 minutes, depending on size of potatoes. Drain and return potatoes to the same pot. Gently press down on potatoes to break up slightly. Add 1/3 cup reserved garlic oil, season with salt, and toss to combine.
  • Transfer potatoes to a small platter. Drizzle with some more garlic oil. Cut chicken halves into pieces and arrange on a large platter. Drizzle chicken with some garlic oil, then sprinkle dill and fried shallots over. Serve with any remaining garlic oil alongside.

DILLED POTATO-LEEK SOUP



Dilled Potato-Leek Soup image

"It's your 'leeky day,'" writes Agnes Ward of Stratford, Ontario. "This smooth, comforting soup is scrumptious and always gets rave reviews."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3-3/4 cups.

Number Of Ingredients 12

1 cup sliced leeks (white portion only)
1 celery rib, chopped
1-1/2 teaspoons butter
2 cups chicken broth
1-1/2 cups cubed peeled Yukon Gold potatoes
1 large carrot, finely chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup buttermilk
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
Herb potato chips and finely shredded leeks, optional

Steps:

  • In a large saucepan, saute leeks and celery in butter until tender. Stir in the broth, potatoes, carrot, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Cool slightly., Transfer to a blender; cover and process until smooth. Return to the pan. Whisk a small amount of soup into buttermilk; return all to the pan, stirring constantly. Add dill; heat through (do not boil). Garnish if desired.

Nutrition Facts : Calories 133 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 695mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

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